YIELD: 25 Single Tablespoon-Sized Servings or 100 plus cracker toppings
INGREDIENTS: AMOUNT
| Italian (flat) parsley | ½ bunch |
| Cilantro (fresh) | 3 sprigs |
| Romaine Lettuce * | 6 leaves |
| Walnuts (fresh shelled) | 1 cup |
| Red sweet bell pepper | 1 large |
| Apple cider** | ¼ cup |
| Celery | 2 stalks |
| Mushrooms(Cremini)*** | 6 |
| Flaxseed (ground) | 1 TBsp |
| Green kelp powder | ½ Tsp |
| Cinnamon | ½ to 1 Tsp |
ALTERNATIVES: May add a few springs of fresh dill, substitute pecans for the walnuts. If you use other harder nuts, you
METHOD:
- 1. Wash and pat dry or dry in salad spinner all of the fresh ingredients.
- 2. Chop red bell pepper, parsley and romaine lettuce into large pieces so they all fit easily into the blender/food processor.
- 3. Add the other ingredients.
- 4. Blend for less than one minute, stop and mix contents of blender so everything gets chopped.
- 5. Stop blender before contents are liquefied. You want to see tiny chunks of red bell pepper ad bright green parsley.
SERVE ON:
- 1. A leaf of Belgium Endive
- 2. A leaf of small romaine lettuce
- 3. Whole wheat or other whole grain cracker or sturdy tortilla chip
- 4. A celery log
These make great appetizers, or snacks served anytime. Good eaten plain as an extra “side” treat. May decorate with blueberries, in the serving dish or on individual servings.
* May substitute 3 leaves of Kale or other leafy greens.
** May use a different fruit juice.
*** May use 1 large portabella or other type of mushroom available.
1 Original recipe developed by Nancy Emerson Lombardo, Ph.D. following the MPN™
© 2010 Nancy Emerson Lombardo Ph.D. and colleagues, HealthCare Insights, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC. Direct correspondence to Nancy Emerson Lombardo, Ph.D. nemerson@healthcareinsights.net 978-621-1926
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